Clay Pot Rice

Method

Rinse the jasmine rice under cold water until the water runs clear, then drain well. Cut the chicken thigh into bite-sized pieces, slice the Chinese sausage diagonally, and quarter the shiitake mushrooms; toss the chicken with soy sauce, oyster sauce, sesame oil and minced ginger. Heat the clay pot over medium heat with vegetable oil, add the sliced sausage and cook for 1 minute until fragrant, then add the chicken mixture and mushrooms, stirring for 2 minutes. Add the drained rice and stir to combine with the ingredients, pour in 600ml water and bring to a simmer. Cover the clay pot with its lid and reduce heat to low, cooking undisturbed for 15-18 minutes until the rice is tender and the liquid is absorbed, occasionally lifting the lid to check for that prized crispy layer on the bottom. Remove from heat, scatter with chopped spring onions, cover for 5 minutes to rest, then serve directly from the clay pot.